They’re halfway between a muffin and a biscuit.
Sometimes it’s nice to have a simple, yet delicious, recipe on hand for times when you want to make a meal just a little bit more special. These Southern butter muffins only take 4 ingredients to prepare, but add so much to a meal. They have a lovely taste and texture that will have everyone at the table reaching for more.
These muffins are great with jam and get their flavor from sour cream and butter. They’re also a great side dish for soups and chili because they can stand up to being dunked. This is because the Southern butter muffins have a unique texture that is halfway between biscuits and muffins.
They also work great for breakfast instead of toast or bagels and are a great homemade touch that doesn’t take a lot of work. To make these Southern butter muffins, all you need to do is combine all the ingredients together and drop by spoonfuls into greased muffin pans.
This recipe makes either 36 mini muffins or 12 regular size muffins.
The baking time will need to be adjusted to suit which ever sized muffins you’re making, either 10-12 minutes for mini muffins or 12-16 for regular muffins. The muffins should be taken out when they are golden in color and/or when a toothpick inserted in the center comes out clean.
This simple recipe is sure to be a crowd pleaser and is that final touch that really elevates a home cooked meal into one to remember!
4-Ingredient Southern Butter Muffins
Serves 12+; 30 minutes
- 1 teaspoon sugar
- 1 cup butter, room temperature
- 1 cup sour cream
- 2 cups self-rising flour
- Preheat oven to 350˚. Grease muffin pans, enough for either 36 mini muffins or 12 regular sized muffins
- Blend all ingredients together using a hand mixer. Batter will be thick.
- Place into muffin pans- either by rounded teaspoonfuls for mini muffins or using an ice cream scoopful for each regular muffin.
- Bake mini muffin pan for 10-12 minutes or until toothpick comes out clean. Bake regular muffin pan for 12-16 minutes or until toothpick comes out clean. Muffins should be light golden brown in color.
Recipe adapted from The Girl Who Ate Everything.